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12-29-2008, 10:21 PM
Re: (...)
Hi everyone!
My name is Diane, I'm a new member but a long time fan of Cuisine Magazine.
I have misplaced my 'Premier' issue of Cuisine which has the recipe for Pork Wellington as well as Beef Wellington. I'm absolutely losing my mind over it!
Does anyone out there have this issue lying around?
Both of these recipes are excellent, but it's the pork version that I'm looking for. I would love it if anyone could hook me up with this recipe.
Please... somebody... Help!
Diane
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Here ya go, Diane, welcome to the board!
Pork Wellingtons
(Cuisine at home, December 2003, Issue 42, p. 23)
Makes: 4-6 Servings Total Time: About Hour + Chilling Rating: Intermediate
For the Pork Wellingtons—
Prepare and Stuff:
2 pork tenderloins (6-8 oz. each)
4 oz. Boursin cheese
Roll Tenderloins in; Sear in 1 T. Olive Oil:
6 oz. prosciutto (3 oz. per tenderloin)
Trim; Wrap Each Tenderloin in:
1 sheet thawed puff pastry, rolled to a 16x12" rectangle
Brush Pastry with; Chill and Bake:
1 egg beaten with 1 T. water
For the Apple-Sage Sauce—
Saute in 1 T. Unsalted Butter:
1/2 cup yellow onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 T. tomato paste
2 bay leaves
Deglaze with:
1/4 cup apple juice or cider
1/4 cup dry white wine
Add and Simmer; Strain:
3 cups low-sodium beef broth
Combine; Whisk in:
2 T. cold water
2 t. cornstarch
Finish Sauce with:
1 T. apple jelly
1 T. truffle butter, optional (or substitute with 1 T. unsalted butter)
2 t. minced fresh sage
Salt and pepper to taste
PJ
PJ
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Woops, just noticed you said the premiere issue, I couldn't find the pork version from that one but I'll give you the beef version from that issue if it helps any.
Beef Wellington
(Cuisine, October 1996, Premier Issue, p. 7)
Makes: 4 Wellingtons Total Time: 55 Minutes Rating: Advanced
Thaw:
2 sheets Pepperidge Farm puff pastry
Prepare and Sear:
4 6 oz. beef tenderloin
Saute:
2 T. olive oil
12 shiitake mushrooms, stems removed
1 clove garlic, minced
1 t. fresh thyme, chopped
Assemble in Puff Pastry:
Seared filets
Mushroom mixture
4 slices prosciutto, thinly sliced
Brush with and Bake:
2 large eggs mixed with 2 T. milk
Related Recipes:
Merlot Sauce
Preheat grill to high.
Thaw puff pastry and set aside.
Prepare the tenderloin by first removing the silverskin as shown on the right. Then slice into filets about 11/2" thick.With this thickness, the meat won’t overcook (they’ll be about medium rare), and it makes a nice presentation. Tie each filet as shown. Lightly coat the preheated grill with nonstick spray. Sear filets just until browned on the outside, about 1 minute on each side. Don't overcook the meat. You’re only trying to brown the meat to seal in some of the juices, add flavor, and start the cooking process. The baking will finish cooking the meat. Salt and pepper the meat and chill thoroughly to prevent any contamination. Turn grill off and preheat oven to 400°.
Saute shiitakes in olive oil. Add the chopped garlic to the mushrooms. When you smell the garlic cooking, remove from heat—about a minute. With the pan off the heat, add the fresh thyme and salt to taste. The pan’s heat will be all you need to infuse the mushrooms with the thyme. Set the mixture aside to cool.
Assemble Wellingtons by layering filets with prosciutto and mushroom mixture as shown below. Wrap and puff pastry and place the pastries on parchment lined baking sheet.
Brush each with eggwash. Bake for 25 minutes and serve. Shown here with Merlot Sauce.
Sorry about that, Diane. I'll look some more.
PJ
PJ
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I know the Pork Wellington PJ posted may not be the one you are looking for, but it is a REALLY good recipe. I have GOT to make this again...soon! I still haven't made the Beef Wellington...maybe Valentine's Day.
BTW, welcome to the forum! I hope you will join us. We love adding new members to the family.
Daphne
Keep your mind wide open.
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Are the "premier" issues regular issues, or collections from previous ones? I've made both the beef and pork individual wellingingtons and don't think either of these above are the same as I've made, but it's been a while. I'll have to look them up and compare. The beef version had liver inside and truffle butter in the sauce - I remember that 'cause of the cost. The pork didn't have an apple sage sauce. These do sound very good, too.
Anyway, the presentation was spectacular!
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Thank you so much!
The beef wellington was what I made first. It was for a new years party and it was a huge hit!
The Pork wellington recipe immediately follows the beef recipe and it's fabulous.
Thanks again!
Diane
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Welcome to the forum, Diane! Hope you come back and join in. We love new faces!
Maryann
Maryann
"Drink your tea slowly and reverently..."
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When I first subscribed (years ago) the first issue I got, even before volume 1, was labeled 'premier issue'.
I moved 2 years ago and misplaced it in the move. 2 years of agony and counting! LOL
Diane
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Thanks PJ!
I appreciate your help so much! I'm dying to make this for friends.
One question, what temp and time on the baking?
Thanks again
Diane
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Thanks for the welcome, Daphne!
Do try the beef wellington recipe, it's excellent and very impressive!
Diane